Military Monday: Cake in a Jar

I did this for my husband back in May for his birthday. He needed a birthday cake so I sent him one! It was so easy. And when he got it he said it was as if it just came out of the oven! It was great because of coarse it's hot over there and the cake stayed moist and I added chocolate chips so you can imagine how it looked! You could even make little ones and put a little tag on each one with his buddies names on it! 

These directions talk about little jars but it works well in any size just as long as you make sure it is a straight sided jar! He will not be expecting a home baked cake from you, it will make his day. Don't forget to put a can of is favorite frosting and some sprinkles in the box. And be sure to bubble wrap the jar. And don't forget forks and knives.

http://allrecipes.com//Recipe/cake-in-a-jar/Detail.aspx

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 8 straight-sided wide-mouth pint canning jars with lids and rings  

Directions

1. Prepare the cake according to package instructions, or use any cake recipe.
2. In pint size, straight-sided wide-mouth jars, put 1 cup of batter in each greased jar. Make sure to keep the rims of the jars clean. Put in preheated oven 350 degrees F (175 degrees C). Place jars on a cookie sheet to keep from tipping over while baking.
3. Bake for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean.
4. While they are baking, have your jar lids boiling in a pan of water. When the cake is done, take one jar out at a time and add the hot lid and screw on your jar ring and let set and cool.
5. It will seal as it cools. Place the jars on the counter and listen for them to 'ping' as they seal. If you miss the 'ping', wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
6. After it cools it will pull away from the jar and when you are ready to eat, open and pop out the cake and enjoy.
7. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored in a freezer.

http://allrecipes.com//Recipe/cake-in-a-jar/Detail.aspx

For Dinner Tonight

Spicy Asian Noodles in Peanut Sauce

what you need

1/2 cup KRAFT Original Barbecue Sauce

1 cup  PLANTERS Dry Roasted Peanuts, divided

1 tsp. Crushed red pepper

1 cup  Chicken broth

2 tsp. Oil, divided

1-1/2 lb.  Boneless skinless chicken breasts, cut into thin strips

1 medium Onion, sliced

1 medium  Red pepper, cut into strips

8 oz. Spaghetti, uncooked

1/4 cup  chopped cilantro

make it

PLACE barbecue sauce, 3/4 cup of the peanuts, the crushed red pepper and broth in blender; cover. Blend until smooth. Set aside.

HEAT 1 tsp. of the oil in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until cooked through, stirring occasionally. Remove from skillet; keep warm. Add remaining 1 tsp. oil to skillet. Add onions and red peppers; cook 5 min. or until crisp-tender.

MEANWHILE, cook spaghetti as directed on package. Drain spaghetti; add immediately to skillet with chicken. Remove from heat; toss with peanut sauce to coat completely. Sprinkle with cilantro. Serve topped with remaining 1/4 cup peanuts, chopped.

http://www.kraftrecipes.com/recipes/spicy-asian-noodles-in-108639.aspx